Cooking Techniques
After 24 years of professional kitchen experience, here's exactly which Victorinox knives you actually need—and which ones you can skip. Strategic buying guide for the complete Fibrox lineup.
Nov 15, 2025
17 min read
Professional Cooking Techniques
24 years restaurant experience, explained for home cooks
SB
Scott Bradley
24 Years in Professional Kitchens • 76 Guides
Cooking Techniques
After 24 years of professional kitchen experience, here's exactly when to reach for each knife—and why most home cooks are using the wrong one. Master this decision and cut your prep time by 30%.
Nov 15, 2025
17 min read
Cooking Techniques
After 24 years of professional kitchen experience, here's exactly how to choose between these two workhorses. Size matters—get the wrong one and you'll struggle with control, speed, and fatigue.
Nov 15, 2025
18 min read
Cooking Techniques
After 24 years in professional kitchens using both brands daily, here's the brutal truth about budget vs premium chef knives. Spoiler: The expensive knife isn't always better.
Nov 15, 2025
17 min read
Cooking Techniques
24 years testing both: Carbon holds edges 2x longer but needs daily care. Stainless survives neglect but dulls faster. Which maintenance habit matches yours.
Nov 9, 2025
3 min read
Cooking Techniques
24 years using both: Cast iron holds heat 3x longer for perfect sears. Carbon steel heats/cools instantly for precise control. Which cooking style fits you.
Nov 9, 2025
3 min read
Cooking Techniques
24 years using both: Dutch ovens build deeper flavor through browning. Slow cookers handle 8-hour unattended cooking. Which matches your cooking style.
Nov 9, 2025
3 min read
Cooking Techniques
Induction boils water 2x faster and wastes 50% less energy. Gas offers instant visual control. Which matches your cooking style from 24 years using both.
Nov 9, 2025
3 min read
Cooking Techniques
24 years using both: Countertop crushes ice for smoothies. Immersion purees soup in the pot with zero cleanup. When each tool shines—and when you need both.
Nov 9, 2025
3 min read
Cooking Techniques
Nonstick for eggs and delicate fish, dies in 3 years. Stainless for searing and sauces, lasts decades. When to use each from 24 years in kitchens.
Nov 9, 2025
3 min read
Cooking Techniques
Stand mixers excel at bread dough and hands-free mixing. Hand mixers handle 80% of tasks. 24 years baking—which matches your frequency and budget.
Nov 9, 2025
3 min read
Cooking Techniques
Wood cutting boards preserve knife edges and naturally resist bacteria. Composite is dishwasher-safe but dulls knives faster. When to use each from 24 years.
Nov 9, 2025
3 min read
Ingredients
24 years balancing acids: Lemon brightens fish, vinegar cuts richness, wine adds depth. How acids transform flat dishes into balanced, craveable food.
Oct 25, 2025
8 min read
Coffee
Perfect French press needs the right ratio and 4-minute steep time. Step-by-step technique and common mistakes to avoid for cafe-quality coffee at home.
Oct 24, 2025
20 min read
Cooking Techniques
Bacon doesn't belong everywhere. A chef with 24 years experience reveals when bacon overpowers instead of enhances delicate flavors. Controversial but true.
Oct 23, 2025
10 min read
Ingredients
Professional kitchens go through cases of garlic weekly. Here's why garlic matters more than you think—and how to use it right. 24 years of proof.
Oct 22, 2025
9 min read
Cooking Techniques
The Italian restaurant method from 24 years cooking: Exact salt amount, water ratio, timing. Perfect pasta every time—al dente texture, never sticky.
Oct 21, 2025
9 min read
Cooking Techniques
Hotel pan system explained: How restaurants organize kitchens using standardized pans. Bring professional organization home for $50. 24 years using these.
Oct 19, 2025
22 min read
Cooking Techniques
Dense bread means poor gluten development. The chemistry behind fluffy vs. brick-like loaves. Kneading techniques and fixes from 24 years in kitchens.
Oct 18, 2025
12 min read
Cooking Techniques
Bar Keeper's Friend plus this 3-step technique removes every burnt spot. The restaurant method that saved thousands of pans over 24 years of cooking.
Oct 18, 2025
12 min read
Knife Care
Master knife sharpening with whetstones using proper angles and pressure. Three-stage progression from coarse to fine from 24 years sharpening knives.
Oct 16, 2025
18 min read
Cooking Techniques
Roasting times and temperatures for 20 common vegetables. Restaurant techniques for perfect caramelization: high heat, proper spacing, and when to flip.
Oct 15, 2025
19 min read
Cooking Techniques
Professional chef explains the pros and cons of stainless steel, cast iron, nonstick, carbon steel, and copper cookware — and which belong in your kitchen.
Oct 14, 2025
12 min read
Cooking Techniques
Stock uses bones for gelatin, broth uses meat for flavor, bouillon is concentrated paste. When to use each in cooking from 24 years making stock in kitchens.
Oct 13, 2025
12 min read
Ingredients
Kosher salt has larger flakes for better control and no additives. Diamond Crystal vs Morton differences and proper seasoning technique from 24 years.
Oct 13, 2025
16 min read
Cooking Techniques
Master these 5 professional knife cuts: dice, julienne, chiffonade, mince, and bias. Photo guide with technique tips from 24 years where speed matters.
Oct 12, 2025
21 min read
Ingredients
Kids have 2x more bitter taste receptors than adults. Broccoli triggers them. 24 years feeding people—roasting reduces bitterness 70%, raw guarantees rejection.
Oct 11, 2025
11 min read
Knife Care
24 years testing knives: Blade length matters more than steel type. Balance beats weight. Skip expensive handles. What actually matters for your first knife.
Oct 10, 2025
14 min read
Cooking Techniques⭐ Featured
Ditch the bowl and whisk. This 45-second pan technique creates creamy eggs every time. The method I've used in professional kitchens for 24 years—zero cleanup.
Oct 9, 2025
16 min read
Ingredients
24 years making Italian food: Canned tomatoes win for sauce every time. Fresh for salads and finishing. The chemistry behind when each type performs best.
Oct 8, 2025
9 min read
Cooking Techniques
Blanching keeps vegetables bright green and crisp. Skip it and they turn gray and mushy. The 2-step professional technique from 24 years in restaurant kitchens.
Oct 7, 2025
17 min read
Kitchen Safety
Pinch grip on the blade, not the handle. 24 years teaching this in professional kitchens—most people hold knives wrong. Proper technique for control and safety.
Oct 6, 2025
23 min read
Ingredients
24 years using salts in professional kitchens: Kosher for everyday cooking, sea salt for finishing, fleur de sel for texture. When each type matters most.
Oct 5, 2025
9 min read
Cooking Techniques
24 years testing all three: Wood is safest and protects knife edges. Plastic dulls blades faster, composite warps. Why professional kitchens choose wood.
Oct 5, 2025
13 min read
Cooking Techniques
24 years braising tough cuts: Sear first, add liquid halfway up, cook low (300°F) for 3+ hours. How moist heat breaks down collagen into tender meat.
Oct 4, 2025
9 min read
Cooking Techniques
24 years in professional kitchens: Understanding the science behind cooking techniques means you can adapt any recipe. Why the 'why' matters more than steps.
Oct 3, 2025
10 min read
Ingredients
Smoke point chart for 15 common oils from 24 years cooking with each: Which for high heat, which for flavor, which to avoid. Simple decision framework.
Oct 2, 2025
10 min read
Cooking Techniques
Preheat pans for 3-5 minutes on medium heat—not high. The science behind preventing sticking and achieving perfect sear on stainless steel and cast iron.
Oct 2, 2025
12 min read
Buying Guides
24 years using stand mixers: Look for motor power (325W minimum), bowl size (5-qt+), metal gears, and attachment hub. KitchenAid vs alternatives compared.
Oct 1, 2025
12 min read
Cooking Techniques
The emulsification method from 24 years in professional kitchens: perfect cheese sauce that never breaks or gets grainy. Simple technique, foolproof results.
Sep 29, 2025
9 min read
Cooking Techniques
24 years using both: Blenders liquefy and puree. Food processors chop, shred, and slice. Which tool for which task—and when you actually need both.
Sep 28, 2025
21 min read
Cooking Techniques
Season cast iron to build bulletproof non-stick coating that lasts decades. The 3-step method from 24 years maintaining restaurant cast iron. Never flakes.
Sep 27, 2025
34 min read
Cooking Techniques
Quality kitchen tools last 30+ years. Cheap ones hit landfills every 2 years. The environmental math from 24 years buying restaurant equipment daily.
Sep 26, 2025
15 min read
Cooking Techniques
Braising transforms tough cuts into fall-apart tenderness in 3 hours. The low-and-slow technique from 24 years in professional kitchens. Step-by-step method.
Sep 25, 2025
14 min read
Cooking Techniques
24 years making French sauces: White roux for béchamel, blonde for velouté, dark for gumbo. Exact cook times and temperatures for each. Foundation technique.
Sep 24, 2025
11 min read
Buying Guides
Start with these 5 essential tools: chef's knife, cutting board, skillet, pot, and thermometer. Professional chef's starter kit from 24 years experience.
Sep 24, 2025
20 min read
Kitchen Safety
24 years in professional kitchens: Heat-resistant for oven work, cut-resistant for mandolins, disposable for raw meat. When to use each glove type.
Sep 23, 2025
17 min read
Cooking Techniques
24 years in professional kitchens: Fat carries flavor compounds your tongue can't detect otherwise. Why restaurant food tastes better—the science explained.
Sep 22, 2025
7 min read
Cooking Techniques
Everything in its place before you start cooking. 24 years using restaurant mise en place at home—reduces stress, eliminates mistakes, cuts cooking time 30%.
Sep 21, 2025
10 min read
Cooking Techniques
24 years preventing browning in restaurant kitchens: Acid stops oxidation instantly. Lemon juice, salt water, or airtight storage. Chemistry explained.
Sep 21, 2025
17 min read
Kitchen Safety
24 years cooking meat professionally: 145°F for safety, 135°F for medium-rare perfection. Complete temperature chart for chicken, beef, pork, lamb, fish.
Sep 20, 2025
17 min read
Cooking Techniques
Temperature controls caramel flavor—not ingredients. The chemistry behind deep, complex caramelization from 24 years of dessert making. Exact temps.
Sep 19, 2025
9 min read
Ingredients
Real caramelized onions need 45 minutes—no shortcuts. The chemistry requires low heat and patience. Why rushing creates burnt, not caramelized onions.
Sep 19, 2025
15 min read
Cooking Techniques
24 years making emulsions: Oil and water don't mix—unless you add an emulsifier like egg yolk or mustard. The chemistry behind mayonnaise, hollandaise.
Sep 18, 2025
8 min read
Cooking Techniques
Food sticks to stainless steel when pans aren't hot enough or protein hasn't released. Prevent sticking using proper temperature, oil, and timing.
Sep 17, 2025
15 min read
Cooking Techniques
Umami is savory depth from glutamate in tomatoes, mushrooms, aged cheese, and soy sauce. How to add umami to cooking from 24 years in professional kitchens.
Sep 16, 2025
12 min read
Cooking Techniques
24 years of restaurant mise en place: Everything within arm's reach, tools above prep surface, ingredients at eye level. How to organize for speed.
Sep 15, 2025
16 min read
Ingredients
Restaurant prep technique from 24 years: Cut herbs properly to extend life 3x longer. Basil, cilantro, parsley stay fresh for weeks, not days. Simple method.
Sep 14, 2025
18 min read
Knife Care
Honing realigns the edge daily. Sharpening removes metal every few months. 24 years maintaining restaurant knives—the difference explained, proper technique.
Sep 13, 2025
15 min read
Knife Care
24 years maintaining restaurant knives: Magnetic strips protect edges best. Knife blocks dull blades. Drawer guards work if positioned correctly.
Sep 13, 2025
31 min read
Cooking Techniques
Roast multiple items perfectly on one sheet pan using restaurant techniques. Proper spacing, temperature zones, and timing from 24 years using commercial ovens.
Sep 12, 2025
17 min read
Cooking Techniques
Perfect steak sear needs 500°F+ heat and a dry surface. Professional techniques from 24 years in restaurant kitchens. High-heat method and common mistakes.
Sep 10, 2025
17 min read
Cooking Techniques
Reduction transforms thin liquids into intensely flavored sauces through evaporation. The restaurant technique that creates deep flavor from 24 years.
Sep 9, 2025
15 min read
Kitchen Safety
Master these 10 knife safety rules to prevent cuts: proper grip, claw hand, sharp blades, and focus. Injury prevention from 24 years in restaurant kitchens.
Sep 8, 2025
34 min read
Ingredients
24 years cooking potatoes: Russet for baking/frying, Yukon Gold for mashing, red for roasting, fingerlings for showpieces. Starch content determines method.
Sep 8, 2025
7 min read
Cooking Techniques
24 years making restaurant stock: Roast bones first, simmer 8-12 hours, never boil. How to build deep flavor that transforms everything you cook.
Sep 7, 2025
20 min read
Cooking Techniques
Most families need 5.5-qt or 7-qt. Choose based on household size and what you cook. Professional chef breaks down the size decision after 24 years experience.
Sep 6, 2025
13 min read
Cooking Techniques
Why restaurant steaks taste better: Maillard reaction creates hundreds of flavor compounds when proteins meet heat. The browning science from 24 years cooking.
Sep 5, 2025
11 min read
Cooking Techniques
24 years cooking steaks: Rest 5-10 minutes for juices to redistribute. Cut immediately, lose 40% of moisture to the plate. The science behind resting.
Sep 5, 2025
17 min read
Buying Guides
Skip these 10 trendy kitchen gadgets that don't work: garlic presses, egg slicers, and unitaskers that clutter drawers. What works from 24 years testing.
Sep 4, 2025
13 min read
Cooking Techniques
How much water you actually need based on activity level and sweat rate. Myth-busting hydration advice from 14-hour kitchen shifts in 100°F+ heat.
Sep 3, 2025
10 min read
Ingredients
24 years cooking with onions: Yellow for caramelizing, white for Mexican dishes, red raw only, shallots for finesse. When to use each onion type.
Sep 3, 2025
8 min read
Cooking Techniques
24 years making pan sauces: Deglaze to transform brown bits into restaurant-quality sauce in 3 minutes. Wine, stock, or cream—simple technique, big flavor.
Jan 1, 2024
22 min read
Cooking Techniques
Perfect risotto needs constant stirring, proper wine timing, and hot broth. The Italian restaurant technique from 24 years in professional kitchens.
Jan 1, 2024
11 min read
Cooking Techniques
24 years cooking precisely: Instant-read for quick checks, leave-in for roasts, infrared for surface temps. Which thermometer type for which task.
Jan 1, 2024
20 min read
Ingredients
24 years cooking with fats: Butter for flavor, neutral oil for high heat, lard for flaky pastry. Smoke points, flavor profiles, and when to use each.
Jan 1, 2024
11 min read
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